Southern Baked Corn Pudding

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“This is an American recipe that I've adapted slightly. Its so good and goes great with Roast chicken Turkey but my favourite way of serving it is with southern fried chicken, bbq ribs and home made coleslaw Its quite rich and I usually make it with low fat ingredients or a bit less butter without compromising on taste. Do not be tempted to add an egg.”
1hr 10mins

Ingredients Nutrition

  • 23 cup all-purpose flour, sifted (plain flour)
  • 23 cup yellow cornmeal (polenta)
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 14 teaspoon salt
  • 2 tablespoons corn oil (can use other oil)
  • 1 (400 g) can sweetcorn (Not a cheap brand, Green Giant is good)
  • 1 (400 g) can cream-style corn (available from larger supermarkets)
  • 4 spring onions, chopped (scallions)
  • 2 tablespoons chopped pickled jalapeno peppers (optional)
  • 1 cup sour cream
  • 12 cup butter, melted
  • 1 cup of grated cheese (approx)


  1. Preheat the oven to 200°C/400F.
  2. In a large bowl mix together the flour, cornmeal, sugar, baking powder and salt. Mix well and distribute the oil through the mixture using a whisk as best you can.
  3. Once combined add everything else except for the cheese, mix well and pour into a casserole dish with enough room for the pudding to rise by at least a quarter.
  4. Bake for 45 minutes to an hour or until browned on top and cooked in the middle (insert a knife to the centre, when it comes out clean,dry or slightly cake like it is ready) cover with foil if top is browned but centre is not yet cooked through. (Please note that because there is no egg the pudding will not completely set so expect an open texture or cook for a little longer if you like).
  5. Sprinkle over the grated cheese and return to the oven until melted and slightly browned (10 mins or so), or pop under the grill.
  6. Enjoy warm, especially the outside crust mmmmmm!

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